HASHBROWN OMELET/OMELETTE

Kanchana of "Married to a Desi" is hosting WBB #16 this month, a event originally launched by Nandita of "Saffron Trail". Weekend Breakfast Blogging is all about cooking breakfasts with a theme.This month is dedicated to Omelet (in US) or Omelette (for the rest of the World!:D). Thanks for hosting Kanchana!:))

Hashbrown Omelet is my contribution to this event. What's so special about this Omelet? I have stuffed the delicious homemade Hashbrown in the Omelet, sprinkled with two kinds cheese and using my new gadget, cooked the Omelet in the microwave! YUP! That's my secret for rippled effect Omelet!!:D
Vegetarians: You can use Besan/Chickpea flour mixed with some baking soda or use Egg replacer you get in stores instead of Eggs.

About Hashbrowns:
According the Merriam-Webster dictionary, "hash browns" are "boiled potatoes that have been diced, mixed with chopped onions and shortening, and fried usually until they form a browned cake."

Legend of the Omelet and the largest ever Omelet, according to www.about.com:
According to legend, when Napoleon and his army were traveling through the south of France they decided to rest for the night near the town of Bessieres. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that Napoleon ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.

On March 19, 1994, the largest omelet (1,383² ft) in the world was made with 160,000 eggs in Yokohama, Japan.

Omelet stuffed with Hashbrown and topped with Mozzarella/Provolone cheese, microwaved at full power:



Okay, here is how I made this:
You need: 2 microwavable wide bowls or 2 deep plates if you don't have my little Gadget, sprayed with little oil to prevent sticking.
3 Jumbo eggs or 4 large(for 2 servings), 2 cups of spicy Hashbrown, 1/4 cup each Mozzarella/Provolone and Monterey Jack/cheddar cheese.
Hashbrown:
1 tbsp butter or oil. A non-stick pan.
Peel, cube 2 large Potatoes into 1/2" pieces, 1 red onion sliced into small pieces,1 red bell pepper, 1 Jalepeno, minced,1/2 tsp Cumin pd, 1/2 tsp Garlic pd, 1 tsp minced cilantro or Italian seasoning, 1 tsp Mrs.Dash spices or any spice mix you like.

To make it:

Hashbrown first:
1. Heat butter or oil, add onions first on medum high heat,fry for a minute until softened.Add potatoes and fry until reddish without adding any water.Turn down the heat,cover cook for 2 mins.
2. Open the lid,add red bell pepper and Jalapeno, stir until softened a little.Now, add the spices and salt. Mix well. Keep it aside.
Omelet:
1. Beat Eggs in a bowl with little salt, add to two (sprayed with oil) plates or bowls or that gadget. Sprinkle half the Hashbrown mix into each plate or bowl.
2. Put it in the Microwave and cook for 3 mins on high. Sprinkle the cheese on top and microwave for min more.
3. Serve right out of the microwave with Salad on the side.



A Monterey Jack/Cheddar cheese and Hashbrown Omelet microwaved with 50% power:
I took this photo at night, didn't come out well in the artificial light!


1. When cooked with the microwave on high or full power, you get a beautiful rippled effect on the Omelet and cooks faster.
2. If you don't like that, you can cook at 50% for 4-5 mins for a pan cooked look.Either way, they taste great.

Note: Since Microwaves come in different power capacity, make sure to adjust the timings when cooking the Omelet.Start with 3 mins and cook more as needed.
If you use wide plate to cook, Omelet cooks faster, so start with 2 mins. Use any spice and cheese you like.

Enjoy!:))